Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
If you’re longing for a restaurant-style dinner that’s both fancy and comforting, Creamy Tuscan Spaghetti with Jumbo Scallops is your new go-to dish! Imagine perfectly seared, melt-in-your-mouth scallops on a luscious bed of spaghetti, all coated in a dreamy sun-dried tomato cream sauce laced with Parmesan and fresh basil. This recipe delivers bold Italian-American flavors, with each luxurious bite punctuated by bursts of sweet tomato and peppery spinach. It’s special enough for date night, yet simple enough to pull together on a weeknight—trust me, friends and family will be begging for seconds!
Ingredients You’ll Need
Gather these stellar ingredients—each one plays a critical role in bringing Creamy Tuscan Spaghetti with Jumbo Scallops to life. From the tender pasta to the fresh basil, every element delivers color, texture, or a boost of irresistible flavor.
- Spaghetti (12 ounces): Go for classic semolina spaghetti—its sturdy texture stands up beautifully to a creamy sauce.
- Jumbo sea scallops (1 pound): Patting them dry guarantees a gorgeous golden sear; their sweet, briny flavor shines in this dish.
- Olive oil (2 tablespoons): Adds richness and helps scallops brown just right.
- Butter (2 tablespoons): Melts into the pan for a velvety finish and irresistible aroma.
- Garlic (3 cloves, minced): Brightens the sauce with pungent, savory notes—don’t skip it!
- Shallot (1 small, minced): Provides a subtle sweetness and a mild oniony backbone.
- Sun-dried tomatoes (1/2 cup, drained and chopped): Intensely tangy and sweet, these add a pop of color and complexity.
- Heavy cream (1 cup): Makes the sauce decadently smooth and rich—you want the real thing here!
- Parmesan cheese (1/2 cup, grated): Freshly grated for nutty, salty flavor that lifts the whole dish.
- Salt (1/2 teaspoon): Brings all the flavors to life—don’t forget to taste and adjust as you go.
- Black pepper (1/4 teaspoon): Adds mild warmth to balance the richness.
- Crushed red pepper flakes (1/4 teaspoon): Lends a gentle kick without overpowering your palate.
- Fresh baby spinach (2 cups): Wilts beautifully into the sauce and adds freshness and color.
- Fresh basil (1/4 cup, chopped): Stirred in at the end for a fragrant, zesty finish.
- Extra Parmesan and basil: Essential for garnishing—never underestimate the power of a beautiful topping!
How to Make Creamy Tuscan Spaghetti with Jumbo Scallops
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Drop in the spaghetti and cook it until just al dente—this usually takes about one minute less than the package suggests. Don’t forget to reserve a half-cup of pasta water before draining! That starchy liquid is your secret weapon for bringing the sauce together later.
Step 2: Perfectly Sear the Scallops
To get those scallops beautifully golden, first pat them bone dry and season both sides with a little salt and pepper. Heat the olive oil in a large skillet over medium-high until shimmering. Carefully place the scallops in the pan (don’t crowd them!) and sear for 2 to 3 minutes per side until they develop a gorgeous crust. Transfer the scallops to a plate and set aside; they’ll finish cooking in the sauce later.
Step 3: Build the Tuscan Cream Sauce
In the same skillet (no need to wash away those tasty scallop bits!), lower the heat to medium and melt the butter. Add the minced garlic and shallot, letting them sauté just until fragrant—about one to two minutes. Toss in the sun-dried tomatoes and cook for another minute to awaken their flavor. Now, pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan, black pepper, red pepper flakes, and a pinch of salt, letting everything blend into a lovely, rich sauce.
Step 4: Wilt Spinach & Combine Pasta
Add the fresh spinach, stirring until it wilts and soaks up the sauce’s flavor. Next, return the drained spaghetti to the skillet, tossing so it’s coated in all that creamy goodness. Splash in reserved pasta water a little at a time to loosen things up until the noodles are glossy and perfectly saucy.
Step 5: Nestle in the Scallops & Finish
Set the seared jumbo sea scallops right on top of the pasta, spooning sauce over each one. Scatter chopped basil over everything, then give the pan a final shake to mingle the flavors. For a last flourish, sprinkle with extra Parmesan and a few fresh basil leaves—hot, creamy, and bursting with Tuscan flavor!
How to Serve Creamy Tuscan Spaghetti with Jumbo Scallops
Garnishes
You can’t go wrong with a shower of freshly grated Parmesan and torn basil leaves. They don’t just look beautiful—they add pops of color and freshness to highlight the flavors in Creamy Tuscan Spaghetti with Jumbo Scallops. For more peppery zing, a quick grind of black pepper is wonderful just before serving.
Side Dishes
This creamy pasta sings alongside crisp, green salads dressed in a tangy vinaigrette or warm, crunchy garlic bread! If you want to keep it light, try simple roasted asparagus or sautéed broccolini—something to contrast with the rich, savory sauce is always a smart move.
Creative Ways to Present
For a dinner party, twirl the spaghetti into small nests on each plate and carefully top each nest with two or three golden scallops. Drizzle with a touch more sauce and scatter over basil. Individual parmesan crisps make an elegant touch—and a dramatic presentation turns Creamy Tuscan Spaghetti with Jumbo Scallops into a showstopper!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Tuscan Spaghetti with Jumbo Scallops to an airtight container and refrigerate within two hours of serving. The flavors meld beautifully overnight, so you might find leftovers even better the next day! Consume within two days for best taste and texture—scallops are most delightful when fresh.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze the pasta and sauce separately from the scallops if needed. Place cooled pasta and sauce in a freezer-safe bag or container, and store the scallops in another. Freeze for up to one month, but be aware the texture of the scallops may change slightly after thawing.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or milk to revive the sauce—and only add scallops during the last minute to prevent overcooking. Microwave reheating works in a pinch but can toughen scallops, so stovetop is preferred if you want to recapture the silky, luxurious feel of the original meal.
FAQs
Can I substitute shrimp or chicken for the scallops?
Absolutely! Shrimp cooks up quickly and has a similarly sweet, briny flavor, while chicken brings a hearty, comforting twist. Just adjust the cooking times: shrimp need barely 2 minutes per side, and chicken should be cooked until juicy and cooked through.
What type Main Course
Oil-packed sun-dried tomatoes are ideal—they’re supple and packed with flavor. Drain them well and chop before adding to the sauce. If using dry-packed tomatoes, soak them in hot water until tender, then proceed as directed.
Can I use another pasta shape besides spaghetti?
Of course! Fettuccine, linguine, or even short noodles like penne or rigatoni will work. The key is to choose a shape that holds onto creamy sauce and complements those big, beautiful scallops.
Is this recipe spicy?
The crushed red pepper flakes offer a subtle warmth rather than outright heat in Creamy Tuscan Spaghetti with Jumbo Scallops. If you’re sensitive to spice, simply reduce or omit the red pepper—want more heat? Go ahead and double up!
How do I know when the scallops are perfectly cooked?
Jumbo scallops are done when they’re golden on both sides and feel just barely firm to the touch, with a slightly translucent center. Overcooking will make them rubbery, so aim for 2 to 3 minutes per side. Resting in the sauce for a few moments lets them finish gently.
Final Thoughts
I can’t wait for you to experience the magic of Creamy Tuscan Spaghetti with Jumbo Scallops in your own kitchen! This dish always gets rave reviews—whether it’s for a quiet meal at home or a festive table with friends. Don’t be afraid to put your personal spin on it, and savor every creamy, seafood-kissed bite!
Print
Creamy Tuscan Spaghetti with Jumbo Scallops Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the rich and luxurious flavors of Creamy Tuscan Spaghetti with Jumbo Scallops. This dish combines perfectly seared scallops with a velvety cream sauce, sun-dried tomatoes, and fresh spinach for a truly decadent meal.
Ingredients
Spaghetti:
12 ounces spaghetti
Jumbo Sea Scallops:
1 pound, patted dry
Others:
2 tablespoons olive oil, 2 tablespoons butter, 3 cloves garlic (minced), 1 small shallot (minced), 1/2 cup sun-dried tomatoes (drained and chopped), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, 2 cups fresh baby spinach, 1/4 cup chopped fresh basil, extra Parmesan and basil for garnish
Instructions
- Cook Spaghetti: Boil spaghetti until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sear Scallops: Season scallops and sear in olive oil until golden brown. Set aside.
- Prepare Sauce: In the skillet, sauté garlic, shallot, and sun-dried tomatoes. Add cream, Parmesan, and seasonings. Stir in spinach until wilted.
- Combine and Serve: Toss spaghetti in the sauce, adding reserved water. Return scallops to the pan, garnish, and serve.
Notes
- Enhance the flavor with a splash of white wine.
- Scallops can be swapped with shrimp or chicken.
- Use freshly grated Parmesan for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
